How to Make the Crispiest Roast Chickpeas
They're a perfect beach day snack
Summer is the season of snack breakfasts. It's nice out early, and sometimes you want to get to the beach (or park or hiking trail) before the crowds and the blazing hot sun. So rather than sit down to my usual bowl of yogurt and fruit and coffee, I'll grab something to take with me so that I can snack away the morning. One of my preferred snacks for such mornings (and afternoons and evenings) are crispy roasted chickpeas—they're realtively healthy and provide a blank canvas for all kinds of seasoning combinations. You get some protein and some heft that chips don't usually provide, and they are very cheap.
But most recipes for crispy chickpeas call for canned chickpeas. I get why—a can is way handier than remembering to soak a bag of dried chickpeas—but I've found that chickpeas from a can never get as crispy as I want them, no matter how long I leave them in the oven. And then I realized that you don't actually need to cook the chickpeas again after you soak them but before you roast them—the roasting cooks them through and gets them very crispy.
My method for crispy chickpeas is mostly borrowed from my friend Rachel, a genius in the kitchen, who regularly makes crispy chickpeas tossed in Sichuan peppercorns as a snack to pair with beers. First, take a bag of dried chickpeas and soak them for a few hours, or preferably overnight, until they've plumped up. Then drain the chickpeas and dry them as well as you can. (Rachel recommends drying them out on a baking sheet lined with a kitchen towel before tossing them in oil, which absolutely works better, but I am lazy so sometimes I just let them strain and dry out on their own. Then toss them in a glug of olive oil and a generous pinch of salt and spread them out on a baking sheet. (I found that a bare baking sheet crisps them up better than foil or parchment, but I understand the need for easy clean up so you do you.)
Then throw that in the oven at 400 degrees for about 35 minutes, until they're nicely crisped up. Toss them in the seasoning of your choice. Salt and pepper is nice! Curry would be great I bet. Rachel tossed hers in Ranch powder which is incredible. Whatever flavors you love, throw them in. They're best around the day you make them but will stay crispy in a sealed container about a week.